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Method for producing cheese

A cheese and curd technology, applied in dairy products, milk preservation, cheese substitutes, etc., can solve the problems of unrecovered curd strength and agglomeration time

Inactive Publication Date: 2009-10-28
DSM IP ASSETS BV
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  • Abstract
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Problems solved by technology

However, these remedies are not a satisfactory solution because the original curd strength and clot time are not restored

Method used

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  • Method for producing cheese

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Embodiment Construction

[0026] In the present context, the term "cheese" refers to any kind of cheese, such as natural cheese, cheese analogues and processed cheese. The cheese may be obtained by any suitable method known in the art, for example by enzymatic coagulation of the milk composition with rennet, or by acid coagulation of the milk composition with food grade acids or acids produced by growth of lactic acid bacteria. In one embodiment, the cheese processed by the method of the invention is rennet-curd cheese. The dairy composition can be subjected to conventional cheesemaking processes.

[0027] Processed cheese is preferably produced from natural cheese or cheese analogues by cooking and emulsifying the cheese, for example using emulsifying salts such as phosphates and citrates. The process may further include adding spices / seasonings.

[0028] The term "cheese analogue" refers to a cheese-like product which contains as part of the composition a fat such as milk fat (eg cream) and also co...

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Abstract

A method of producing curd or cheese from a milk composition comprising the following steps: heat-treating the milk composition; adding yeast extract to the heat-treated milk composition before or after the heat treatment; coagulating the heat treated milk to form a gel; processing the formed gel into a curd and separating the whey from the curd; and optionally making cheese from the curd.

Description

technical field [0001] The present invention relates to a method for producing cheese. Background of the invention [0002] Coagulation is a critical step in the traditional production of dairy compositions such as milk to cheese. [0003] Coagulation can be initiated by acidification and / or addition of enzymes (coagulants) such as prochymosin. After coagulation, the milk is separated into curds and whey. The curd is further processed into cheese. Casein forms the major protein component of curds, and since cheese is a more valuable product than whey, it is desirable to maximize the amount of protein incorporated into the curds. The inclusion of whey protein in the curd leads to an increase in cheese yield (= kg cheese produced from 1 L of buttermilk), which is desirable. [0004] The process of making cheese from a variety of milk sources has long been known and has been described in detail for many different types of cheese varieties. (See eg Cheese: Chemistry, Physic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/032A23C19/04A23C9/12
CPCA23C19/05A23C3/02A23C19/054
Inventor 阿伯图斯·阿拉德·蒂克·范约翰娜·伯纳迪娜·雷默斯瓦尔兰伯特斯·雅各布斯·欧图·吉隆纳德鲍克·佛克尔茨玛
Owner DSM IP ASSETS BV
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